|Abstract Title:||Sample Preparation Options for determination of Volatile compounds in Food|
|Presenter Name:||Dr Camilla Liscio|
|Co-authors:||Dr Kathy Ridgway|
Abstract Information :
A fully hyphenated analytical procedure will increasingly include automated sample preparation. There are a number of options for determination of volatiles and choosing the technique most appropriate for your analysis can be a challenge. The purpose of analysis needs to be considered, taking into account analytes of interest, required limits of detection and the complexity of the matrix. The choice of sample preparation procedure can be critical in obtaining key information about a sample, or reaching required limits of detection.
It may be necessary to measure volatile components present in a matrix at extremely low levels. These could be key aroma compounds, authenticity markers or external contaminants with legislative limits. The identification of these chemicals in foods presents an analytical challenge due to the complexity of the matrix, the need for sensitive methodology and the commercial pressure for rapid results. A flexible system capable of automating several techniques can help the analyst choose the best option for their Analysis. This contribution will discuss and compare some of the options that are particularly suited to analysis of volatile compounds in complex matrices such as food.
Static headspace approaches lack sensitivity and are often not sufficient to determine low levels of aroma compounds or volatile contaminants. Alternatives will be presented, such as solid phase microextraction (SPME) and the GERSTEL dynamic headspace sampling (DHS). Results from example food and beverage matrices analysed using a number of techniques will be presented and discussed.